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2018 James Beard Awards in Chicago

Some of the biggest names in food have descended on Chicago and they're here for annual James Beard Foundation Awards Gala, often referred to as the "Oscars" of the food world. LeeAnn Trotter has the details.

(Published Monday, May 7, 2018)

Here's a look at the list of nominees for the James Beard Awards, set to take place in Chicago May 7.

2018 James Beard Foundation Outstanding Restaurant Design Awards

For the best restaurant design or renovation in North America since January 1, 2015. Winners will be announced on May 7, 2018.

A restaurant opened in the calendar year before the award will be given that already displays excellence in food, beverage, and service, and that is likely to make a significant impact in years to come.

The Charter Oak

St. Helena, CA

Empellón Midtown

NYC

Felix Trattoria

Venice, CA

JuneBaby

Seattle

Kismet

Los Angeles

Outstanding Baker (Presented by Taylor Precision Products)

A chef or baker who prepares breads, pastries, or desserts in a retail bakery, and who serves as a national standard-bearer of excellence. Must have been a baker or pastry chef for at least five years.

Dianna Daoheung

Black Seed Bagels

NYC

Zachary Golper

Bien Cuit

Brooklyn, NY

Maura Kilpatrick

Sofra Bakery and Café

Cambridge, MA

Belinda Leong and Michel Suas

B. Patisserie

San Francisco

Alison Pray

Standard Baking Co.

Portland, ME

Greg Wade

Publican Quality Bread

Chicago

Outstanding Bar Program (Presented by Woodford Reserve Bourbon)

A restaurant or bar that demonstrates excellence in cocktail, spirits, and/or beer service.

Anvil Bar & Refuge

Houston

Bar Agricole

San Francisco

Clyde Common

Portland, OR

Cure

New Orleans

Kimball House

Decatur, GA

Trick Dog

San Francisco

Outstanding Chef (Presented by All-Clad Metalcrafters)

A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Eligible candidates must have been working as a chef for the past five years.

Ashley Christensen

Poole’s Diner

Raleigh, NC

Gabrielle Hamilton

Prune

NYC

David Kinch

Manresa

Los Gatos, CA

Christopher Kostow

The Restaurant at Meadowood

St. Helena, CA

Donald Link

Herbsaint

New Orleans

Outstanding Pastry Chef (Presented by Lavazza)

A chef or baker who prepares desserts, pastries, or breads in a restaurant, and who serves as a national standard bearer of excellence. Must have been a pastry chef or baker for the past five years.

A restaurant in the United States that serves as a national standard bearer of consistent quality and excellence in food, atmosphere, and service. Eligible restaurants must have been in operation 10 or more consecutive years.

Balthazar

NYC

Canlis

Seattle

Frasca Food and Wine

Boulder, CO

Highlands Bar & Grill

Birmingham, AL

Quince

San Francisco

Outstanding Restaurateur

A working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Candidates must have been in the restaurant business for at least 10 years. Candidates must not have been nominated for a James Beard Foundation chef award in the past five years.

High Street Hospitality Group (Fork, High Street on Market, High Street on Hudson, and others)

Philadelphia

Outstanding Service

A restaurant in operation five or more years that demonstrates high standards of hospitality and service.

Boka

Chicago

Saison

San Francisco

Zahav

Philadelphia

Zingerman’s Delicatessen

Ann Arbor, MI

Zuni Café

San Francisco

Outstanding Wine Program (Presented by Robert Mondavi Winery)

A restaurant in operation five or more years that serves as a standard bearer for excellence in wine service through a well-presented wine list, knowledgeable staff, and efforts to educate customers about wine.

a.o.c.

Los Angeles

Bacchanal

New Orleans

Benu

San Francisco

FIG

Charleston, SC

The Little Nell

Aspen, CO

Outstanding Wine, Spirits, or Beer Professional

A beer, wine, or spirits professional who has made a significant national impact on the restaurant industry.

Cathy Corison

Corison Winery

St. Helena, CA

Diane Flynt

Foggy Ridge Cider

Dugspur, VA

Miljenko Grgich

Grgich Hills Estate

Rutherford, CA

Steve Matthiasson

Matthiasson Wines

Napa, CA

Lance Winters

St. George Spirits

Alameda, CA

Rising Star Chef of the Year (Presented by S.Pellegrino® Sparkling Natural Mineral Water)

A chef age 30 or younger who displays an impressive talent and who is likely to make a significant impact on the industry in years to come.

Camille Cogswell

Zahav

Philadelphia

Clare de Boer

King

NYC

Sarah Rinkavage

Marisol

Chicago

Miles Thompson

Michael’s

Santa Monica, CA

Kevin Tien

Himitsu

Washington, D.C.

Best Chefs in America

Chefs who have set new or consistent standards of excellence in their respective regions. Eligible candidates may be from any kind of dining establishment and must have been working as a chef for at least five years with the three most recent years spent in the region.

Best Chef: Great Lakes (IL, IN, MI, OH)

Andrew Brochu

Roister

Chicago

Abraham Conlon

Fat Rice

Chicago

Beverly Kim and Johnny Clark

Parachute

Chicago

David Posey and Anna Posey

Elske

Chicago

Lee Wolen

Boka

Chicago

Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)

Amy Brandwein

Centrolina

Washington, D.C.

Tom Cunanan

Bad Saint

Washington, D.C.

Rich Landau

Vedge

Philadelphia

Jeremiah Langhorne

The Dabney

Washington, D.C.

Cindy Wolf

Charleston

Baltimore

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

Karen Bell

Bavette La Boucherie

Milwaukee

Steven Brown

Tilia

Minneapolis

Justin Carlisle

Ardent

Milwaukee

Gavin Kaysen

Spoon and Stable

Minneapolis

Ann Kim

Young Joni

Minneapolis

Best Chef: New York City (Five Boroughs)

Amanda Cohen

Dirt Candy

Ignacio Mattos

Estela

Missy Robbins

Lilia

Brooklyn, NY

Alex Stupak

Empellón Midtown

Jody Williams

Buvette Gastrothèque

Best Chef: Northeast (CT, MA, ME, NH, NY STATE, RI, VT)

Karen Akunowicz

Myers + Chang

Boston

Tiffani Faison

Tiger Mama

Boston

Tony Messina

Uni

Boston

Cassie Piuma

Sarma

Somerville, MA

Benjamin Sukle

Oberlin

Providence

Best Chef: Northwest (AK, ID, MT, OR, WA, WY)

Edouardo Jordan

Salare

Seattle

Katy Millard

Coquine

Portland, OR

Bonnie Morales

Kachka

Portland, OR

Justin Woodward

Castagna

Portland, OR

Rachel Yang and Seif Chirchi

Joule

Seattle

Best Chef: South (AL, AR, FL, LA, MS, PR)

Vishwesh Bhatt

Snackbar

Oxford, MS

Nina Compton

Compère Lapin

New Orleans

Jose Enrique

Jose Enrique

San Juan, PR

Kristen Essig and Michael Stoltzfus

Coquette

New Orleans

Brad Kilgore

Alter

Miami

Slade Rushing

Brennan’s

New Orleans

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

Mashama Bailey

The Grey

Savannah, GA

Katie Button

Nightbell

Asheville, NC

Cassidee Dabney

The Barn at Blackberry Farm

Walland, TN

Rodney Scott

Rodney Scott’s BBQ

Charleston, SC

Andrew Ticer and Michael Hudman

Andrew Michael Italian Kitchen

Memphis

Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)

Michael Fojtasek

Olamaie

Austin

Bryce Gilmore

Barley Swine

Austin

Steve McHugh

Cured

San Antonio

Martín Rios

Restaurant Martín

Santa Fe

Alex Seidel

Mercantile Dining & Provision

Denver

Best Chef: West (CA, HI, NV)

Michael Cimarusti

Providence

Los Angeles

Dominique Crenn

Atelier Crenn

San Francisco

Jeremy Fox

Rustic Canyon

Santa Monica, CA

Jessica Koslow

Sqirl

Los Angeles

Travis Lett

Gjelina

Venice, CA

2018 James Beard Foundation Who’s Who of Food & Beverage in America Inductees

These recipients will accept their awards at the James Beard Awards Gala on May 7 at Lyric Opera of Chicago.

Jody Adams

Chef/Owner, TRADE, Porto, and Saloniki

Boston

Lally Brennan and Ti Adelaide Martin

Co-Proprietors, Commander’s Palace

New Orleans

Allison Hooper

Co-Founder, Vermont Creamery

Websterville, VT

Daniel Johnnes

Wine Director, The Dinex Group

New York City, NY

2018 James Beard Foundation Book Awards

For books published in English in 2017. Winners will be announced on April 27, 2018.

“Farm to Chapel”; “They Ditched Vienna Sausages for Porterhouse Steaks and Lobster at West Grove Cookout”; and “How a Secular Jewish Baker Became Miami’s Kosher King”

Carlos Frías

Miami Herald

“What Do Lakewood Residents Think of Their Neighborhood’s Newest High-End Restaurant?”; “ ‘La Comida’ Makes for a Big Family Meal at Mothers & Sons”; and “The Restaurant Industry Depends on Immigrants. What Happens If We Lose Them?”

Victoria Bouloubasis

Indy Week

“You’re Invited to the Spirited Brunch”; “Meet the Kitchen Cabinet”; and “Get It in Writing: Restaurant Industry Grapples with Sexual Harassment”

Hanna Raskin

The Post and Courier (Charleston, S.C.)

Personal Essay

“Dear Women: Own Your Stories”

Lisa Donovan

Foodandwine.com

“The Meth Lunches: The Care and Feeding of a Drug Addict”

Kim Foster

Nevada Public Radio’s Desert Companion Magazine

“Strip Clubs, Salvation and Sonic Drive-In”

Tiffany Langston

Tiffany Tastes

Profile

“Journeyman”

Patrick Radden Keefe

The New Yorker

“She Was a Soul Food Sensation. Then, 19 Years Ago, She Disappeared.”

Mayukh Sen

Food52

“The Untold Story of the Lady from Louisville and the Bubbe Who Wasn’t There”